Paleo Vanilla Coconut Cake with Blackberry Frosting
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 2 layered 6¾-inch cake
Ingredients
  • FOR THE CAKE
  • 6 eggs, separated
  • ⅔ cups honey
  • ⅔ cups unsweetened original almond milk
  • ½ cup melted coconut oil
  • 1 tbsp pure vanilla extract
  • 1 tsp lemon juice
  • 3 cups almond flour
  • 1 cup coconut flour*
  • 1½ tsp baking powder
  • ¼ tsp kosher salt
  • FOR THE FROSTING
  • 1 cup blackberries
  • 1 can full fat coconut milk, chilled overnight**
  • ¾ cups raw cashews, soaked 2 hours, drained & rinsed***
  • 2 tbsp honey
  • 1 tsp pure vanilla extract
Instructions
  1. Preheat the oven to 350ºF. Line the bottoms of two 6¾-inch springform pans with parchment paper and set aside.
  2. In a large mixing bowl, beat the egg yolks, coconut oil, honey, almond milk, and vanilla extract. Once fully combined slowly beat in the flours, baking powder, and salt.
  3. Using an electric mixers with the whisk attachment and a very clean and dry metal bowl, whip the egg whites lemon juice for about 7-10 minutes. It should form stiff peaks when you lift the whisk out of the bowl.
  4. Carefully fold the whipped egg whites into the batter, making sure that it is fully combined.
  5. VERY lightly grease the sides of the pans with coconut oil, then pour half the batter into each pan. Smooth it out with a spoon or rubber spatula. Bake for 40-43 minutes, until a toothpick comes out clean and the cake feels slightly firm to the touch.
  6. Let cool for 10 minutes, then gently separate the sides of the cake from the pan and remove it to cool fully.
  7. To make the frosting, puree the blackberries and strain the liquid into a blender. Throw out the seeds.
  8. Remove the hardened coconut cream that should have rose to the top of your chilled can. Add it and the remaining ingredients to the blackberry liquid. Blend until smooth and creamy, adjusting the amount of honey if needed.
  9. When the cakes are fully cool, spread frosting on top of one, then place the other cake on top. Cover the entire cake with the remaining frosting. Optional: top with a handful of blackberries and coconut flakes.
  10. Store covered in the fridge for 1 week.
Notes
*Coconut flour tends to get clumpy, so make sure to use a spoon or fork to transfer it to the measuring cup to break up any clumps.
**I suggest putting an extra can of coconut milk in the fridge if possible. This way, if one can has not separated into the cream and milk, then you have another, since you need just the cream to create the right texture.
***If you're pressed for time, then you can boil water and let the cashews soak for 20-30 minutes.
Recipe by Lenses and Lentils at https://lensesandlentils.com/paleo-vanilla-coconut-cake-blackberry-frosting/